Lighter Zucchini Banana Bread

From: newmama

On Sep 13, 2008

Excellent, moist bread! I made a few changes: 1/2 cup applesauce with 1/2 cup oil, 2 cups flour 1 cup whole wheat flour, 2 tsp cinnamon, 2 tsp vanilla, 1.5 cups banana 1.5 cups zucchini and 1 cup walnuts. I know I made a lot of changes, but same basic idea. Thanks for posting it.

From: Pardeemom

On Aug 12, 2008

I'm not going to mess with your great rating, but these muffins were just so-so for me. I didn't use the nuts and I halved it to get 10 muffins. It was missing something for me.

From: carole in orlando

On Aug 20, 2005

Excellent! I used all Splenda instead of sugar. I used half wholewheat pastry flour and half all-purpose flour to add fiber and cut the sugar. I now have two lovely loaves of bread that smell and taste so-o-o good. Thanks, Carole in Orlando

From: justcallmetoni

On Aug 18, 2005

July is here and so begins the onslaught of zucchini from my boss' garden. Decided to bring a loaf of this bread to the office and three people have now asked me for the recipe. My only change was that I reduced the oil to 1/8 cup (2 tablespoons) and replaced it with additional applesauce. The resulting bread is wonderfully moist and doesn't taste "healthy" as my co-workers call it. The small amount of oil and eggs and the additional sweetness of the banana works to give this that full fat feel. Thanks.